On Sun, 05 Aug 2007 10:59:38 -0500, jim schulman <jim_schulman@ameritech.net> wrote: There are two sets of problems to these new methods: the first is progressively refining them into something that works well, the second is making them profitable enough so they can attract investment capital away from the brand-name version of food distribution. An addendum: I think one has to look
On Aug 4, 7:26 pm, Marshall <mrf...@ihatespamearthlink.net> wrote: On Sat, 04 Aug 2007 21:41:28 -0000, rasqual blurted: And it's little comfort to hear that such coffee may be found at "most gourmet coffee shops" (ugh, the "g" word). I mean, many people may be found in morgues but if I want a convivial evening that's not the first venue that comes to mind. ;-D I'm sure that
On Wed, 1 Aug 2007 20:14:09 -0400, "Ed Needham" <ed@NOSPAMhomeroaster.com> wrote: I had a coffeehouse in 1977 and the term specialty coffee was not used by any coffee supplier I was aware of. That was 'pre-internet for the masses', but the best coffee at that time was called 'gourmet coffee'. I remember that too Ed, although we became coffee farmers 10 years later. Gourmet was "the"
On Aug 1, 12:42 pm, Marshall <mrf...@ihatespamearthlink.net> wrote: On Wed, 01 Aug 2007 04:57:22 GMT, Marshall <mrf...@ihatespamearthlink.net> wrote: On Tue, 31 Jul 2007 19:35:13 -0700, farmroast <edbourge...@gmail.com> wrote: As with most terms in the food biz "all natural" "fresh" "organic" etc. with time they become watered down and almost meaningless. I saw
On Wed, 01 Aug 2007 04:57:22 GMT, Marshall <mrfuss@ihatespamearthlink.net> wrote: On Tue, 31 Jul 2007 19:35:13 -0700, farmroast <edbourgeois@gmail.com> wrote: As with most terms in the food biz "all natural" "fresh" "organic" etc. with time they become watered down and almost meaningless. I saw on the scaa site that Erna Knutsen coined the term "specialty coffee" in 1974. For
